Look, I've gotta say that other than as a hypothetical exercise, this idea just isn't practical. Why go to all that effort when you can just build a new cooler?
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I know you have a JSP Maltmill with a fixed factory setting which should be .039". Have you checked that mill gap setting?
No, EXCELLENT point. My inexperienced eye thought the milling was a little fine. I will measure the gap and also take a picture of some milled grains.
Run a FFT on your beers
Fast Fourier Transform?
Do you ever do a step mash for pils? If you're only doing a single infusion, at what temp are you mashing and for how long?
2) Yeast. I brewed both these Pilsners with S-189 dry Swiss lager yeast which has good recommendations from people like Denny… I would love to keep using dry yeast – would W-34/70 be better? I’ve heard nothing good about S-23 though. Unless you all tell me that I will NEVER make a decent Pils without a liquid yeast and a monster starter…. I started brewing that way but just kind of slipped over to the quick and easy “pitch dry yeast into the fermenter and hit it with the mix-stir” method (with encouragement from folks like MullerBrau) and never looked back
Denny, why would warming yeast from 4C to 20C prior to pitching cause them to start using glycogen reserves?
I was always a weird kid